Atkins Keto Grilled Lemongrass Shrimp and Summer Squash Recipe

Directions

1. *** If using bamboo skewers, soak them in water for at least 15 minutes, or as directed on the package, before using.
2. In a medium bowl whisk 6 tbsp canned coconut milk, grated lemongrass, lime juice, tamari, and 1 tsp green curry paste together until fully mixed.
3. Rinse thawed shrimp and pat dry with a paper towel. Place into a medium bowl and mix with 2 tbsp of the marinade from step one. Mix until evenly coated and marinate for at least 15 minutes.
4. While the shrimp are marinating, ribbon zucchini and yellow squash. Drag each squash ribbon through the remaining marinade in the first medium bowl, coating each side. *** Avoid the seedy center of the squash
5. Heat the grill over medium flame and lightly oil grate.
6. Thread shrimp and squash ribbons onto skewers. Grill, covered, until shrimp are opaque and cooked through, 2-4 minutes per side.
7. In a small bowl, whisk together the remaining 1 tbsp coconut milk and 1 tsp green curry paste. Drizzle evenly over the shrimp and squash skewers and serve while warm.